Healthier Easter Brunch Recipes

It’s Easter week and I know many of you are in planning mode, figuring out what your holiday meals will look like next week. Over Christmas, it finally dawned on me that my daughter Grace wasn’t a huge fan of my cheesy, bready egg and French toast casseroles, so I added a couple dairy-free, gluten-free recipes to the mix that she really seemed to like. To keep this good thing going, I recently tried out a few healthier brunch recipes so that my sweet girl is happily fed when she’s home next weekend. Today’s blog post gives you two egg options and a delicious coffee cake.

Sweet Potato Egg Breakfast Casserole

This yummy dish comes one of my favorite bloggers, Erin Lives Whole. While the recipe calls for some milk and cheese, you can easily make this recipe dairy-free and swap these out for a nut milk and cheese alternative.

What You Need

  • 2 tablespoons avocado oil 
  • 1/2 large yellow onion, diced
  • 1 green pepper, diced (I left this out because my crew aren’t big fans of green pepper)
  • 5 cups chopped sweet potatoes
  • 3 cloves garlic
  • 1 lb turkey sausage
  • 10 eggs
  • 1/2 cup milk (nut milk works too)
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup shredded mozzarella cheese (or cashew cheese alternative)

What You Do

  1. Preheat oven to 350F.
  2. Prepare your veggies by chopping them all up and grease a 9×13 casserole dish.
  3. In a dutch oven or large saucepan, add avocado oil.
  4. Once hot, add onion, green pepper, and sweet potato and cook for 8-9 minutes or until softening.
  5. Throw in garlic for the last minute or two and saute. Take out veggies and lay into bottom of 9×13 pan.
  6. Add turkey sausage to same dutch oven and saute until fully cooked through. Add to veggies and stir to mix.
  7. In a separate bowl, whisk the eggs, milk, thyme, salt, pepper, and cheese.
  8. Pour egg mixture over veggie and sausage mixture. Stir until evenly dispersed.
  9. Bake for 40-45 minutes, or until center is firm. If it starts to brown halfway through, cover with foil.
  10. Let cool 15 minutes before serving. I served with a little guacamole and pico de gallo on the side.

Dairy-Free and Gluten-Free Roasted Veggie & Bacon Quiche

What You Need

  • 2 medium potatoes, sliced very thinly (can use sweet potatoes or russet potatoes, depending on taste preference)
  • 1 cup chopped broccoli florets
  • 1 medium bell pepper
  • 1/2 cup diced red onion
  • 4 slices crispy (turkey) bacon, diced
  • 7 eggs
  • 1/4 cup milk of choice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup regular cheese OR 1.5 tablespoon nutritional yeast + 1/4 cup dairy-free cheese

What You Do

  1. Preheat oven to 400 degrees. Grease a pie dish with olive oil. 
  2. Layer thin slices of potato in the pie dish to create the “crust.” Try to make the layer as even as possible, and only as thick as 1-2 slices of sweet potato. Drizzle crust with a little more olive oil and season with salt and pepper. Place in the oven for about 25 minutes. Baking the potatoes before adding the filling makes sure it’s crispy!
  3. While the crust is cooking, chop your broccoli florets into small pieces and slice your bell pepper. Place broccoli, bell pepper, and red onion on a cookie sheet and drizzle with olive oil. Roast for 20ish minutes, or until broccoli is cooked through and slightly crispy.
  4. In a large bowl, whisk together eggs, milk, salt, pepper, and nutritional yeast (if making dairy free). The nutritional yeast adds a “cheesy” flavor to the mix without dairy. You can definitely omit if using regular cheese!
  5. When potatoes are starting to look crispy, pull crust out of the oven. Layer first with roasted veggies and then pour the egg mixture over that next. Top with cheese of choice—I used Trader Joe’s almond mozzarella to keep it dairy-free, but use your favorite shredded cheese! 
  6. Bake for 20-25 minutes, or until middle is just set. Let cool for 5 minutes before slicing and serving. We served ours with avocado and salsa. 

Blueberry Lemon Coffee Cake

This was another win from Erin Lives Whole.

What You Need


  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1/3 cup honey 
  • 1 teaspoon vanilla 
  • Zest of 1 lemon
  • 1/4 cup lemon juice
  • 3 cups almond flour 
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries


  • 1/2 cup almond flour 
  • 1/2 cup coconut sugar 
  • Zest of 1 lemon
  • 3 tablespoons melted coconut oil


  • 1 cup powdered sugar
  • 2–3 tbsp almond milk

What You Do

  1. Preheat oven to 350F and grease an 8×8 pan with nonstick spray.
  2. In a large bowl, whisk together eggs, coconut oil, honey, and vanilla. Add in lemon zest and lemon juice.
  3. In a small bowl, stir together almond flour, baking powder, baking soda, and salt.
  4. Add dry ingredients to wet and stir until combined.
  5. Fold in blueberries until evenly dispersed. Pour into greased pan.
  6. Make crumble by stirring together all ingredients in a small bowl. Sprinkle evenly over top of unbaked lemon blueberry dough.
  7. Bake for 40-45 minutes or until center comes out clean with toothpick.
  8. Make glaze by whisking ingredients together.
  9. Once cake is cooked, drizzle glaze on top.
  10. Store on counter for 3-4 days.

So, there you go…a healthier Easter morning breakfast!

If you’d rather stick with some tried-and-true comfort foods for the holidays, I’ve included those links here:

And if you’d like some inspiration for setting an Easter table, click here.


Photo of Grace and me by Jenn Marie Photography

My name is Ann Marie Scheidler and I'm thrilled you've decided to check out my blog. I'm a pearl-loving yogi with a thing for travel, a weakness for beautiful bags, and a passion for storytelling. In this space, I'll be sharing stories about my family, go-to recipes, my wellness journey, fashion and beauty favorites, and my love for Chicago’s North Shore. I find new inspiration wherever I go. Thanks so much for coming along for the ride!


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